How to make it
- Preheat oven to 160 degrees celcius, line a 20cm spring-form cake tin.
- Combine the crushed biscuits, coconut, melted butter and juice and press into the bottom and about 2/3 up the side of your cake tin. Put in the fridge for later.
- Combine the yoghurt cheese and yoghurt in a big bowl. Stir with a fork till smooth. Add sugar and eggs. Stir till its all creamy like.
- Whisk in the purreed mango and corn flour till well combined. Stir in 2 1/2 passionfruits. (save 1/2 for the top).
- Pour mixture into the chilled base, spoon the remaining passionfruit over the top and swirl it around with a skewer, so it looks pretty.
- Place tin on a baking tray and bake for 1 hour, to 1 hour 20 minutes.
- When its done (centre will be *just* wobbly still) turn the ocen off and leave the cheesecake in there to cool with the door open for one hour.
- Refrigerate for atleast 4 hours before serving.
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